Low-Carb Chicken Chilaquiles with Salsa Verde

You can do a lot with chicken breast—especially when it comes to breakfast. (Yes, breakfast!)

It’s time to go beyond pan-seared poultry with a side of rice and vegetables. Instead, try using chicken breast to make  tortilla-free green chilaquiles.

Chilaquiles are true Mexican comfort food, native to central Mexico. It’s usually served with fried tortillas, salsa and cheese and eaten with a side of eggs and beans. Depending on the region, the salsa is either green or red. Chilaquiles are a popular dish because they’re easy to make and the ingredients are inexpensive.

Though this green chilaquiles recipe is tortilla-free, you can use a low-carb tortilla with this chilaquiles dish as well.

Ingredients

• 1 cup of spinach,
• 4-6 ounces of cooked and shredded chicken breast
• 1 tablespoon of oil 
• 2 large green tomatoes or 4 small green tomatoes
• 1 jalapeño pepper
• 1 tablespoon of onion
• ½ cup of grated cheese (opt for low-fat cheeses such as cream cheese or panela)
• 2 tablespoons of sour cream and cilantro
• Salt to taste

Instructions

1. Boil tomatoes and jalapeño pepper in water for up to 6 minutes—just enough water to cover the tomatoes and jalapeño pepper. 
2. Boil them for up to 6 minutes.
3. After boiling, blend them together with the onion, cilantro and salt to taste
4. Pour the sauce into a pan with oil.
5. Serve over shredded cooked chicken.
6. Add cream and cheese on top.

Nutritional information per serving: 205 calories, 12.8 grams total fat, 5.6 grams total carbohydrates, 18 grams protein